In large skillet, heat oil over medium heat until hot. Season chicken with salt and pepper, as desired. Place chicken in skillet; cook 10 minutes or until browned and centers are no longer pink, turning once. Transfer to serving platter; keep warm. Add shallots and garlic to same skillet; cook and stir 3-5 minutes or until softened. Stir in broth, dried plums, vinegar, Thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper; bring to a boil over high heat. Reduce heat slightly; cook until sauce is reduced by half, about 1 cup. Spoon over chicken.

Servings: 4

Author: California Dried Plum Board

Nutrition FactsServing Size: 1Servings per Recipe: 4

Amount Per Serving

Calories 318Calories from Fat 93

% Daily Value*

Total Fat 10g

16%

Saturated Fat 2g

10%

Mono Fat 6g

Cholesterol 91mg

30%

Sodium 908mg

38%

Total Carbs 21g

7%

Dietary Fiber 2g

6%

Protein 36g

Iron

18%

Calcium

5%

Vitamin C

3%

Vitamin E

6%

Vitamin A

7%

Vitamin B-12

7%

Vitamin B-6

40%

Pantothenic acid

12%

Niacin

82%

Riboflavin

12%

Thiamin

7%

Folate

4%

Selenium

56%

Manganese

20%

Copper

10%

Zinc

9%

Potassium

18%

Phosphorus

30%

Magnesium

15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.